梅採收後果實生理與品質之變化

Postharvest Physiology and Quality Changes of Mei (Prunus mume Sieb. et Zucc.)

本研究目的在探討地方性果梅品種採收後生理與品質之變化，期能提升梅不同型態加工原料品質及產業利用。五個供試品種包括‘萬山’、‘山連’、‘房炳雄’、‘胭脂梅’及‘桃形梅’果實採收後可溶性固形物含量，在25℃下10天內，隨著後熟作用第2-6天內呈現增加趨勢，然後下降；可滴定酸隨著採後日數與後熟程度增加而急驟降低；失重率則隨日數增加而增加。果皮色相角（hue angle, h°）與果實硬度隨著採後日數增加而逐漸降低；同時果皮黃化程度度與彩度（chroma, C）也逐漸增加。不同品種梅果實在25℃之呼吸高峰與乙烯釋放高峰在第4-8天內同一天或前後差一天發生。由果實呼吸率與乙烯高峰的出現，顯示本地果梅屬於高呼吸率與高乙烯釋放量之更年型果實，貯藏壽命甚短。 The postharvest physiology and quality changes of five local mei varieties, named 'Wan-shan', 'Shan-lien', 'Fang-bing-syong', 'Yen-chih-mei' and 'Taur-hsing-mei' were studied. During ten days of storage period at 25℃, the total soluble solids of mei fruit increased within 2 to 6 days and then decreased. Titratable acidity decreased and weight loss increased during storage. The hue angle value of the peel and the fruit firmness gradually decreased. The yellow skin color intensified while the chroma value increased slowly. The respiration rate and ethylene production rate reached the climacteric peak within 4 to 8 days in storage at 25℃. The respiration and ethylene climacteric peak appeared on the same day in 3 varieties, while the resperation peak came one day earlier in 2 varieties. The high respiration and ethylene production rate of postharvest mei may be related to a short shelf-life of the fruit.